Objective: Identify terms related to cheese production and tasting. http://www.dairyaustralia.com.au/Dairy-food-and-recipes/Dairy-Products/Cheese/Types-of-Cheese/Fresh-Unripened-Cheese.aspx
Objective: Demonstrate teamwork and time management skills in planning for cheese lab (Fondue and Cheese Trays). . http://www.5min.com/Video/Easy-International-Cheese-Fondue-23378401
Hors d’oeuvres &AppetizersCheese Study: Day 3
Amuse Bouche: In the Bellwork Section of your binder, answer the following:1. What varieties of cheese did we sample yesterday?2. What does “origin” refer to?3. What foods do cheeses pair well with?4.Be prepared to share your responses!
ObjectivesStudent will be able to: • Identify and pair cheese with complementary ingredients. • Create a cheese product (fondue or cheese tray) • Demonstrate teamwork and time management skills in executing lab plan.
Fondue Demo•http://www.5min.com/Video/How-To-Make-Cheese-Fondue-93889569•Note steps/tips on your recipe.